Middle Eastern Stuffed Lentil Zatar Bread
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Middle Eastern Lamb Stew
Ingredients
- 1 1/2 pounds boneless lamb stew meat, (shoulder cut) OR 2 ½ pounds lamb shoulder chops, debon
- 1 tablespoon olive oil, or canola oil
- 4 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 medium large or 2 onions, chopped
- 28 ounces can diced tomatoes
- 3/4 cup reduced-sodium chicken broth
- 4 cloves garlic, minced
- 15 or 19-ounce can chickpeas, rinsed
- 6 ounces baby spinach
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